Using of hurdles technology to improve the quality characteristics of chicken fillets during storage [electronic resource]

Includes references.

Food is the major source of energy in our lives as it performs various activities. This study was carried out to evaluate the effect
of some hurdle technology methods and different packaging on the properties of physicochemical, microbiological and sensorial for
treated chicken fillet samples during the storage periods and to compare them with control samples (without treatment). The samples
were soaked in solution contains: glycerol 5%, sodium chloride 6%, propylene glycol 1%, lactic acid 1% and sorbic acid 0.2% for 2 hours
and semi-fried using a traditional fryer at 180 ± 5 °C for 4 min before packaged. The samples were packaged by two methods aerobically
packaged and vacuum packaged and then stored under three conditions: Storage at room temperature (25± 5 ?C), storage at cold temperature
(4 ± 2 ?C) and storage at frozen temperature (-18± 2 ?C). The results showed that using of some hurdle technology methods retarded the
development of rancidity and impeded the growth of microorganisms in chicken fillet samples at different storage conditions compared to
the control samples. In conclusion, the vacuum packaging showed the best protection towards reducing the values of TVBN, TBA, pH and frying loss,
as well as maintaining good sensory quality properties in tested samples during storage periods compared to aerobic packaging.
Keywords: Hurdles technology; Chicken fillet; Storage; Oxidative stability; Microorganisms.

Summary in Arabic.